Synergistic enhancement of gelation and protein interactions in low-salt shrimp gels by static magnetic field and microcrystalline cellulose

With the purpose of developing low-salt shrimp gel products, the present study explored the influence of the low-temperature static magnetic field (LT-SMF) pre-gelation process combined with the additions of microcrystalline cellulose (MCC) on the gel quality enhancement and its mechanism. LT-SMF process was used to treat the shrimp gels, and different proportions of MCC were added to evaluate the gels via textural properties, drip loss and water distribution, protein properties, and microstructure with molecular docking method. The results suggested that an MCC addition of 0.6 % significantly enhanced the hardness, chewiness, and springiness of the shrimp gels, reduced drip loss, and improved water holding capacity. SDS-PAGE analyses and FTIR analysis indicated that the combined LT-SMF and MCC treatment synergistically promoted the formation of β-sheet structures in proteins and facilitated the cross-linking of the myosin heavy chain (MHC), thereby leading the stability of the gel network enhanced. The microstructural results indicated that the collaborative-treated gel network became more uniform and denser. Molecular docking simulations further revealed the stable binding mechanism between biosaccharides in MCC and MHC in shrimp. This study provides a new insight into the development of low-salt shrimp gel products and offers significant theoretical and practical value.